Stuffed bell peppers with meat and rice

Name: Stuffed bell peppers with meat and rice
Ingredients: 7 medium bell peppers; 1 medium onion (150 g); 2 tablespoons oil; 1/2 red bell pepper; 1 celery stalk (40 g); 2 medium carrots (200 g); 250 g ground pork and beef; 100 g rice; 1 teaspoon salt; 1/2 teaspoon ground pepper; 10 g celery leaves; 10 g dill leaves; 300 ml water; 1 egg or 2 egg whites; 1200 ml water; 200 ml tomato sauce; 3 tablespoons sugar; 2 tablespoons flour

Diverse - Stuffed bell peppers with meat and rice by Anuta I. - Recipia

Stuffed bell peppers with meat and rice cook upright, with their tops saved for the end. I choose straight peppers that are roughly the same size, so they sit well in the pot; the pork, beef and rice filling stays soft, and I leave the tomato sauce a little runny, so it gathers at the bottom without covering everything when served. Prep: 30 minutes. Cook: 80 minutes. Rest: 20 minutes. Total time: 130 minutes. Serves: 4. About 450 kcal and 16 g protein per serving.

Ingredients

7 medium bell peppers
1 medium onion (150 g)
2 tablespoons oil
1/2 red bell pepper
1 celery stalk (40 g)
2 medium carrots (200 g)
250 g ground pork and beef
100 g rice
1 teaspoon salt
1/2 teaspoon ground pepper
10 g celery leaves
10 g dill leaves
300 ml water
1 egg or 2 egg whites
1200 ml water
200 ml tomato sauce
3 tablespoons sugar
2 tablespoons flour

Preparation

1. Wash the 7 peppers, cut off the tops and remove the seeds and ribs with a teaspoon. Keep the tops. 2. Finely chop the onion and sauté it in 2 tablespoons of oil for 5 minutes, until translucent. Chop the half red pepper, celery and carrots, add them to the pan and sauté for another 5 minutes, until slightly softened. 3. Add the meat and cook for 5 minutes, stirring, until there are no pink bits left. Wash and drain the rice, add it to the pan and sauté everything for another 3 minutes. 4. Season with 1 teaspoon of salt, 1/2 teaspoon of pepper, the celery leaves and dill. Pour in 300 ml of water and cook for 12 minutes, until the water has reduced. Leave the filling to cool for 10 minutes. 5. Stir 1 egg or 2 egg whites into the filling. Fill the peppers with a teaspoon, without packing the mixture right up to the rim. 6. Stand the peppers upright in a pot, put the tops on and pour in 1200 ml of water, enough to almost cover them. Cook for 45 minutes, until the peppers are soft. 7. Mix the tomato sauce with the sugar and flour, pour it over the peppers and cook for another 5 minutes, until the sauce thickens and no longer tastes of flour. 8. Turn off the heat and leave the peppers to cool for 10 minutes.

Notes

Serve them with polenta, so you can mop up the sauce left on the plate too. They keep in the fridge in a covered container for up to 3 days; when reheating, add a little water if the sauce has thickened. Choose medium peppers with fairly flat bottoms, so they stand upright in the pot. If they are large and fleshy, cooking may take longer than 45 minutes, while small ones soften faster. Thick-walled peppers hold their shape better than thin-walled ones. Green peppers can taste more bitter than red or yellow ones, and the sauce may seem less sweet. Let the filling cool before adding the egg, since the egg whites can set in a hot mixture. For gluten-free sauce, replace the flour with 1/2 tablespoon of starch dissolved in 2 tablespoons of cold water and stir it into the simmering sauce. Eggs are the allergen here.